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Raspberry Filling Recipe


Fruitful and beautiful! Our mouth-watering Raspberry Filling is a favorite in cupcake centers or between cake layers.
Makes: About 2 cups of filling.
Skill Level: None

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Step 1

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake.

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Ingredients

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frozen raspberries packed in sugar

1 pkg (16 ounces) frozen raspberries packed in sugar (thawed)

granulated sugar

1/3 cup granulated sugar

cornstarch

3 tablespoons cornstarch

lemon juice

1 teaspoon lemon juice

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Raspberry Filling is rated 4.742857142857143 out of 5 by 35.
Rated 5 out of 5 by from I made this to fill a marble cake for my daughters, friends birthday! It was so easy and delicious - I tasted the cake scraps. My daughter told me the people liked it so much they were all going back for seconds and thirds. This recipe makes a lot so I made 2/3 of the recipe. It was still more than I needed. The berries I bought were in a 10 oz package and were "Organic". The store was out of all others, so I bought them to keep running to every store in town. I did strain the mixture to remove most of the seeds - seeing it was for people I didn't know. I wasn't sure they would like the crunch of the seeds. What was left in the strainer is what I tasted on my scrap. Really, really delicious!
Date published: 2011-12-07
Rated 5 out of 5 by from The local market had only a 12 oz package of unsweetened raspberries. I added 1 tbs of sugar and let it thaw. I strained the liquid from the raspberries and was left with an unappetizing, seedy mush - which was thrown out. Made the gel according to the directions but added about a cup of fresh raspberries to the warm gel so they would soften a bit and be easier to spread. It was so good! Everyone loved it and there were a lot of requests for the filling recipe. Thank you for the recipe
Date published: 2012-05-14
Rated 5 out of 5 by from This is a very tasty filling. Perfect consistency, not dry or too "sticky" at all like some recipes. I use this for fillings in layer cakes too with a white cake recipe. It is absolutely delicious! If you want to step it up a notch, add about 2-3 tablespoons of raspberry liqueur as some of the liquid that equals the 1 1/4 cups as indicated. One other thing...if you like dark chocolate raspberry truffles...stir cooled mixture in with your favorite ganache recipe, spread ganache/raspberry mixture on a parchment or wax paper lined 1" deep cookie sheet and place in refridgerator until firm. Use a melon baller to scoop a rounded portion, roll in hand then place in a bowl of powdered sugar...then repeat. These are delicious and easy.
Date published: 2010-11-29
Rated 5 out of 5 by from Very simple to make and oh so delicious! I tried the filling with both a chocolate and a french vanilla cake. The chocolate while still very good, did not garner as many rave reviews as the french vanilla/raspberry combo. I used it in between my cake layers to add a whole new dimension of flavor and a more professional appeal to my cakes. The basic recipe is so easy too that one can very easily add in other flavors or items such as nuts to make this recipe their own.
Date published: 2010-11-29
Rated 5 out of 5 by from I've made cakes for years & this year I had numerous request for fruit fillings. Being timid with trying new things & doubting my ability I purchased pre-made fillings from my local cake supply shop. I had a last minute order that requested a fruit filling & was fretting over it. I stumbled upon this recipe online & fell in love with it! It was SO easy & quick & tasted great! I was very pleased with it & already got a return order from it.
Date published: 2010-12-03
Rated 5 out of 5 by from One of my favorite cakes is a chocolate cake with a layer of raspberry filling in between the layers. It is decadent. I have not used this recipe to fill cupcakes but I have not doubt it would be delicious. I would recomend tasting the mixture slightly cooled before you add the sugar; especially if you are using fresh berries.
Date published: 2010-12-03
Rated 5 out of 5 by from This is now my go-to recipe for raspberry filling! It is very delicious and simple to make. As written, the level of sweetness is just fine. However, if you're like me and like it a little sweeter, then just add a hair more sugar. I don't always strain out the seeds, but that does take some more work.
Date published: 2014-10-28
Rated 4 out of 5 by from Wow, great filling, I made it with mixed berry instead of just raspberries. I left out the fruit to stir in after so its more like the lemon filling on here but it is great. My clients dont like the fruit seeds. But great recipe.
Date published: 2011-01-06
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